These brown butter chocolate chip cookies taste true to a classic bakery-style CCC. They have that classic taste and chewy texture made with browned dairy free butter to give them a delicious nutty flavor. You'd never believe they are gluten free, dairy free and refined sugar free! Don't walk, RUN to make these!
When I say this is the PERFECT chocolate chip cookie, it’s not a lie!
These gluten free chocolate chip cookies are better than most chocolate chip cookies I used to eat that were full of dairy, sugar, and regular flour. But this cookie is dairy free, gluten free and refined sugar free! I found a secret to brown sugar with no refined sugars and it worked perfectly here. I also browned the vegan butter before mixing it into the dough and it just elevated this cookie. When I say I outdid myself with this chocolate chip cookie… you just have to try them for yourself!
Why make gluten free brown butter chocolate chip cookies?
BECAUSE THEY'RE DELICIOUS AND ADDICTING. Everyone that has tried these has made them on repeat. These gluten free chocolate chip cookies are full of flavor, sweet & salty and have that iconic chocolate chip cookie taste that you’d get at a bakery. The secret to the best chocolate chip cookie is butter and brown sugar. Butter gives it that iconic taste and the brown sugar gives it the chewy middle. I used vegan butter here (Miyoko’s brand) and it browned perfectly. Molasses is the secret in traditional brown sugar, and adding a touch into the coconut sugar gave it the perfect soft brown sugar texture and the perfect taste and chew!
INGREDIENTS IN BROWN BUTTER CHOCOLATE CHIP COOKIES
All Purpose Gluten Free Flour
Coconut Sugar
Molasses
Baking soda
Sea salt
Vegan Non Dairy Butter
Eggs
Vanilla Extract
Dark Chocolate Chips
SUBSTITUTIONS AND SWAPS
1. I used Bob’s 1:1 GF flour here, but any all purpose flour should work, gluten free or regular.
2. I do not suggest substituting the coconut sugar, because it is tried and true when mixed with molasses. If you do want to substitute for a lower FODMAP option, I suggest granulated maple sugar as a swap.
3. Just a touch of molasses in these cookies to create a brown sugar substitute. This is what gives your cookies a chewy texture. Blackstrap molasses is rich in iron and minerals and actually a superfood! You can substitute this for any molasses but do not omit it!
4. Browned butter will make your cookies taste amazing. I used Miyoko’s unsalted butter in this recipe, it is the only non dairy butter I found that browns well. I tried browning Earth Balance and it turned to burnt oil, so I do not suggest that brand! Of course you can always use real grass fed butter. I used Miyoko’s butter here, but any vegan stick butter should work, or regular grass fed butter
FAQ
What baking tools are needed for gluten free chocolate chip cookies?
A saucepan for browning the butter
A baking sheet
A preferred cookie scoop for even, perfect cookies
Are these brown butter chocolate chip cookies easy to make?
Yes! The most "tricky" part of this recipe is browning the butter, which is pretty easy. And is optional but highly recommended. But it’s a simple, drop cookie recipe.
Can I make these chocolate chip cookies grain free and paleo?
Yes! Use this paleo chocolate chip cookie recipe here and brown the butter!
Can I make these cookies vegan?
I haven't yet tried to make these vegan, but you may be able to sub for aquafaba, which is the brine from a can of chickpeas. You will need 4 tbsp in this recipe to equal out 1 egg plus one egg yolk. Please leave me a comment if you do try this.
How do I brown butter?
Brown butter by placing it in a medium saucepan on a stove and bringing it to a slow boil. Then turn down and let it simmer until butter is a light brown or dark yellow, and frothy. It enhances the flavor to a more nutty taste.
Do I have to use browned butter?
No! You can melt the butter in replacement for a classic gluten free chewy chocolate chip cookie.
RECIPE TIPS AND NOTES:
You should use unsalted butter. If you only have salted butter, you want to reduce your sea salt in your recipe to 1/2 tsp, otherwise your cookies may be too salty for your liking.
Browning the butter for these cookies ups the flavor and cookie game. However when browning the butter, make sure you only simmer it until it’s frothy and just a hint of brown. You don’t want too much of the butter to evaporate, resulting in drier cookies.
I have tried browning Earth Balance butter sticks and unfortunately it did not work, it just burned to oil. If you use Earth Balance butter, I suggest you just melt the butter instead.
To ensure your cookies are not too dry (if you burn off too much of the butter), you should add in 1/2 of your dry ingredients first, mix, and then add the remainder in slowly to make sure your batter will not end up too dry. This hasn’t happened to me! But the dough should be the texture of a soft Play Doh, not crumbly and not sticky.
Take your cookies out of the oven as soon as the edges set, about 8-9 minutes if using 1 Tbsp per cookie. If you use a larger scoop for your cookies, or 2 Tbsp cookies, bake for 9-11 minutes. Taking the cookies out a bit underbaked will give them the perfect chewy gooey texture.
